This is a delicious and a great meal for one of those nights when you should really go grocery shopping, but you’re tired and need to put it off one more night. This is healthy choice as it is gluten free, family-friendly recipe! It can easily be a vegan meal or a non veg meal as per your choice and nevertheless it is still tasty!
Ingredients-
2 slice(s) bread
6 tbsp. olive oil
3 tsps. chopped parsley
2 tsps. chopped capers
1 large lemon , zested
3/4 pound(s) spaghetti
3 egg yolks
1/2 cup grated Parmigiano1/2 large yellow onion, chopped
2 clove(s) garlic, finely chopped
3/4 tsps. crushed red pepper
1/4 tsps. sea salt
Way to make Easy Pantry Pasta-
1. Cut the bread into 1/3-inch cubes and put it a pre heated oven (at 350 degrees F). Toss with some oil and spread in a single layer on a baking pan. Bake until golden which will take few minutes.
2. Boil some water. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest.
3. Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook for about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.
4. Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil.
5. Add the egg mixture and spaghetti to it. Toss to combine and cooking over low heat until warmed through -- 1 to 2 minutes. Transfer to a serving bowl.
6.Top with Parmigian and the croutons and serve immediately.
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Ingredients-
2 slice(s) bread
6 tbsp. olive oil
3 tsps. chopped parsley
2 tsps. chopped capers
1 large lemon , zested
3/4 pound(s) spaghetti
3 egg yolks
1/2 cup grated Parmigiano1/2 large yellow onion, chopped
2 clove(s) garlic, finely chopped
3/4 tsps. crushed red pepper
1/4 tsps. sea salt
Way to make Easy Pantry Pasta-
1. Cut the bread into 1/3-inch cubes and put it a pre heated oven (at 350 degrees F). Toss with some oil and spread in a single layer on a baking pan. Bake until golden which will take few minutes.
2. Boil some water. Heat 4 tablespoons oil in a large skillet over medium heat. Add the onion, garlic, red pepper, and salt, and cook until onion is golden brown. Remove skillet from heat and add the parsley, capers, and lemon zest.
3. Add about 2 tablespoons coarse salt to the boiling water, add the pasta, and cook for about 8 minutes. Drain, reserving 3 tablespoons of the cooking water.
4. Slowly whisk the reserved pasta water into the egg yolks and remaining tablespoon of oil.
5. Add the egg mixture and spaghetti to it. Toss to combine and cooking over low heat until warmed through -- 1 to 2 minutes. Transfer to a serving bowl.
6.Top with Parmigian and the croutons and serve immediately.
